An assortment of seafood such as scallops, shrimp, clams, whitefish such as cod or pollock, hake and whatever other fish you happen to have available

Stick of butter

Milk or cream

Salt, fresh ground black pepper

Cornstarch

Start by browning the bacon in the stockpot until crispy, then remove to a paper towel and set aside. Add the onion to the stockpot and allow to sweat in the bacon drippings until translucent. Add the garlic and cook for another minute or two. Add the potatoes and water and bring to a simmer for 10 minutes. Add the seafood and cook until the fish flakes easily with a fork. Lower heat and add the milk or cream and butter, chop the reserved bacon and return it to the chowder and heat through. Season with salt and pepper to taste. Then mix cornstarch with some of the chowder broth in a separate bowl and add to chowder until desired consistency is reached.